These Homemade Mint Milanos are even better than the original! A tender butter cookie is sandwiched around the most luxurious peppermint-infused whipped chocolate ganache filling. Completely irresistible!
Place the butter in a large mixing bowl, and beat on medium speed for 5 to 10 seconds.
Add the sugars and mix on low speed to incorporate.
Increase the speed to medium, and cream the butter mixture until very pale and fluffy (3-5 minutes).
Scrape the bottom of sides of the bowl with a silicone spatula, and add the milk and vanilla.
Mix on medium speed until nearly incorporated, then stir in the flour and salt just until the dough comes together.
Holding the tip down close to the surface, pipe 3 rows of 2 1/2-inch long narrow ovals (see video), onto the prepared parchment sheet, using the folds as a guide.
Transfer to baking sheets, and bake for 14-18 minutes, or until just beginning to brown around the edges.
Cool completely on the pans and fill with whipped peppermint ganache.
Chop or break the chocolate into small pieces, and place in a medium mixing bowl.
Heat the cream until just barely simmering, and pour the hot cream over the chocolate, allowing it to stand for 5 minutes.
Add the peppermint extract, and stir together until the chocolate is completely melted and the mixture is smooth.
Let the ganache cool completely and become firm.
Whip the ganache on medium high speed until fluffy.
Original author recommends sifting the powdered sugar, as well as the flour, and refrigerating the piped dough for 20 minutes. I tried it both ways, and found little to no perceptible difference when those steps were omitted.